salads, sides and other sundries, saba style

Deviled eggs, sour and spicy

In the spirit of Easter (a few days late), here are two recipes for deviled eggs. The first is more traditional, using a bit of onion and lots of pickles and the second is a fresher version. Try them both!

Version 1: sour

6 hard-boiled eggs

1 tbs finely chopped white onion

3 tbs chopped dill pickle

1 tbs chopped pickled peppers

1 tbs brown mustard

2 tbs mayonnaise

Salt and freshly ground black pepper to taste

Directions:

First chop the onions, pickles and pickled peppers and measure out the proportions into a bowl. Set this aside. Next, slice eggs in half and remove the yolks. Place these in a bowl with the mayonnaise, mustard, salt and pepper and whisk together until the mixture is consistent and smooth. Gently blend the chopped vegetables into the yolk mixture. Spoon heaping portions of the filling into the halved eggs and serve cold with a dash of tabasco.